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. 2015 Mar;20(1):67-72.
doi: 10.3746/pnf.2015.20.1.67. Epub 2015 Mar 31.

Biofunctional properties of enzymatic squid meat hydrolysate

Joon Hyuk Choi  1 , Kyung-Tae Kim  2 , Sang Moo Kim  1
Affiliations

Biofunctional properties of enzymatic squid meat hydrolysate

Joon Hyuk Choi et al. Prev Nutr Food Sci. 2015 Mar.

Abstract

Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with IC50 values of 311, 3,410, and 111.5 μg/mL, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an IC50 value of 145.1 μg/mL, while tyrosinase inhibitory activity with an IC50 value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.

Keywords: angiotensin I-converting enzyme; antioxidant; squid meat hydrolysate; tyrosinase.

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Figures

Fig. 1
Fig. 1
Antioxidant activities of the squid meat hydrolysate against DPPH radical (A), hydroxyl radical (B), and hydrogen peroxide (C).
Fig. 2
Fig. 2
ACE inhibitory activity of the squid meat hydrolysate.
Fig. 3
Fig. 3
Tyrosinase inhibitory activity of the squid meat hydrolysate.
See this image and copyright information in PMC

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